John from http://www.growingyourgreens.com/ shows you how you can process the excess cauliflower and broccoli, as well as other bolting brassica greens in your garden or that you buy so you can eat it up to 6 months later.
In this episode, John will harvest some of his cauliflower and broccoli as well as other bolting brassica greens, herbs, and leek and you will learn how he is going to process these ingredients into plant-based vegan keto cauliflower broccoli pizza crusts.
You will learn when to harvest your broccoli and cauliflower. You will see how John will use his bolting cruciferous vegetables as well as herbs and leeks he is growing in his garden.
You will learn how to transform fresh cauliflower and broccoli into cauliflower/broccoli rice using a blender and water.
You will discover how to use cauliflower rice to transform into a vegan raw keto pizza crust that can be stored for up to 6 months.
You will learn the specific ingredients you need to add to the cauliflower rice to make a good dehydrated pizza crust using some nuts and seeds, herbs, and spices.
You will discover how to dehydrate the mixture on nonstick silicone parchment paper that can be composted using a rawsome creations template.
You will learn how long it takes to dehydrate and the temperatures that John uses to dehydrate his cauliflower and broccoli.
You will see the end result of dehydrating broccoli and cauliflower and see the uncooked keto vegan pizza crusts and you will learn how John stores them for up to 6 months.
After watching this episode, you will learn the easiest and most healthy way to process your excess cauliflower and broccoli so you can eat them up to 6 months later by dehydrating them into pizza crusts / flatbread or veggie crackers.
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